Poached Salmon with Cucumber Sauce

1. 1

   For the cucumber sauce, grate cucumber and toss with vinegar and salt in a colander.

2. 2

   Set aside for 30 minutes to drain.

3. 3

   With your hands squeeze juices from cucumber.

4. 4

   Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper.

5. 5

   Skin salmon fillets and remove bones.

6. 6

   Fill a wide saucepan with water, about 3 inches deep.

7. 7

   For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water.

8. 8

   Bring to a boil.

9. 9

   Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble.

10. 10

    Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes.

11. 11

    Remove salmon with a spatula and drain on a paper towel-lined plate.

12. 12

    Transfer to serving platter, garnish with sauce and decorate with dill sprigs.

* Per serving · 4 servings · Values may vary.